Freezer Salsa Jam

• 2 cups finely chopped plum tomatoes (6 to 7)
• 1/2 cup finely chopped onion
• 1 can (8 ounces) tomato sauce
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely chopped fresh or canned jalapeno peppers
• 2 tablespoons lime juice
• 1 teaspoon grated lime zest
• 1/4 teaspoon hot pepper sauce
• 1-1/2 cups sugar
• 1 package (1-3/4 ounces) pectin for lower sugar recipes
• 1/4 cup water

1. In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, zest and hot pepper sauce; set aside.
2. In a large saucepan, combine sugar and pectin; stir in water. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Stir in tomato mixture; continue to stir until well combined.
3. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours.
4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

tomatoes, onion, tomato sauce, fresh cilantro, jalapeno peppers, lime juice, lime zest, hot pepper sauce, sugar, lower sugar, water

Taken from www.tasteofhome.com/recipes/freezer-salsa-jam/ (may not work)